Changes in nutritional value and application of thyme...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 04 Vol. 67

Changes in nutritional value and application of thyme (Thymus vulgaris) essential oil on microbial and organoleptic markers of Persian clover (Trifolium resupinatum) sprouts

Shirvani, Atefe, Goli, Sayed Amir Hossein, Shahedi, Mohammad, Soleimanian-Zad, Sabihe
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Volume:
67
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.11.036
Date:
April, 2016
File:
PDF, 789 KB
english, 2016
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